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Easy Curry-Spiced Chicken Noodle Soup

A simple twist, on the family loved classic.
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Course lunch, Main Course, Soup

Ingredients
  

  • 1.5-2 lb Bone-in Chicken Thighs (6-8 thighs)
  • Oil
  • Salt and Pepper, to season
  • 5 Large carrots, diced
  • 5 Stalks of Celery, diced
  • 1 White or Yellow Onion, diced
  • 6 Garlic Cloves, Sliced
  • 1/4 Tsp Tumeric
  • 1 Tsp Curry Powder
  • 1 Tsp Ground Coriander Seed
  • 1 Tsp Dried Tarrago Leaves
  • Salt and Pepper, to taste and season
  • 6 C Chicken Broth
  • Bag of Egg Noodles (put in to. your liking, I actually like a little more broth so I used maybe half of the bag.)

Instructions
 

  • Pat dry chicken and season with salt and pepper.
  • In a large dutch oven or stockpot, Heat oil on med-high heat with oil, cook chicken, skin side down first. 5 min or so, per side, or until browned. Put on a plate and set aisde.
  • Add in onion, celery, and carrots to same pot and cook, stirring occasionally, until veggies are tender, and onions are translucent, about 5-6 minutes.
  • Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Now add all your spices and stir well to combine. Cook just a few more minutes.
  • Add Chicken back, and pour in broth. Cook covered, about 20 minutes.
  • Take out the chicken and shredd. Add back to soup.
  • Add egg noodles and cook another 10-15 minutes.
  • Turn heat off and let sit 10 minutes before serving.
  • Enjoy!